활성탄과 정어리유의 급여가 계육의 VBN , TBARS 및 지방산 조성에 미치는 영향

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and sardine oil (0, 1, 2, 4%) on volatile basic nitrogen(VBN), thiobarbituric acid reactive substance(TBARS), and fatty acid in meat sample of chicken. Broilers were randomly assigned to one of the five dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2(commercial feed with 0.9% activated carbon and 1% sardine oil) 4) T3(commercial feed with 0.9% activated carbon and 2% sardine oil) 4) T4(commercial feed with 0.9% activated carbon and 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were stored over a period of 0, 1, 3, 7 and 10 days at 4±1℃. The VBN of all treatments significantly increased during the storage periods(p